This soup is packed with healthy veggies and protein, and the best part is that it doesn’t have to simmer for hours! The soup is ready in about 45 minutes, but it tastes like it has been cooking all day. Another major bonus is that it freezes well, so you can have homemade soup in a snap!
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 3 pieces thick-cut bacon, chopped
- 1 medium yellow onion, diced
- 1 pound ground dark meat turkey
- Kosher salt and freshly ground black pepper
- 2 teaspoons freshly grated turmeric (or 3 teaspoons ground turmeric powder)
- 1 teaspoon grated fresh ginger
- 3 cloves garlic, grated
- 2 stalks celery, chopped
- 1 large leek, trimmed, quartered, sliced and cleaned
- 3 cups cubed butternut squash
- 7 cups low-sodium chicken stock
- 1 large Parmesan rind
- 4 cups roughly chopped curly kale
Instructions
- Heat a large Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until the fat begins to render and the bacon crisps up, about 3 minutes.
- Add the onion and stir to combine. Cook until slightly softened, 2 to 3 minutes. Add the turkey and sprinkle with a generous pinch of salt and pepper. Break up the turkey into bite-sized pieces and cook until no pink remains, about 4 minutes. Add the turmeric, ginger and garlic and cook until the garlic is fragrant, about 1 minute.
- Add the celery and leek; cook until slightly softened, 3 to 4 minutes. Add the butternut squash, chicken stock and the Parmesan rind and bring to a boil. Turn the heat down to low, then cover the pot and simmer until the butternut squash has cooked through, about 15 minutes.
- Remove the Parmesan rind and discard. Add the kale to the pot and stir to submerge. Cook until the kale is wilted and softened, about 3 minutes. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 224 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 21 g |
| Cholesterol | 51 mg |
| Sodium | 892 mg |
Reviews
Sounds almost too simple… and it is! But great flavor profile. Super easy and delish.
Made this soup today. It was delicious and this recipe is definitely a keeper.
Made this soup last night and YUM! Lots of flavor and textures. Sure there’s some prep work but who doesn’t like a one pot recipe. Simple ingredients and good for you and I know it’s going to freeze well. This keep this recipe on rotation.
This soup was amazing. It was a little time consuming for myself, but it was worth it in the end. Definitely a keeper.
Just made the soup it’s wonderful. I added Japanese sweet potato. Will definitely make it again
This looks great! Whoever was the weasel, they gave it 2 stars and didn’t say why ….has got to be nuts